Reviewed: Jan. 1, 2006

I made this for new year's eve and it was the BEST dish I have ever made!! Definitely restaurant quality!! I did make a few changes...I used 1/2 lb. of shrimp & 1/2 lb. scallops, linguine rather than angel hair, baby bella mushrooms and grape tomatoes. I used a really dry champagne (Freixenet Brut), which I think is important. I don't think the sauce would turn out very well if you used a sweet champagne. The flavor concentrates when you're cooking with alcohol, so you want to use a champagne you would drink from the glass. Since I used a dry champagne, the grape tomatoes gave it just the right amount of sweetness. I think next time I will add some lump crabmeat. YUM!! Can't wait to make this for company. We'll be making this for many years to come!

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

CameronsMomma

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 28, 2005

All I can say about this one is WOW!!! I plan on making this again for New Year's Eve and I can't wait! Thanks for the great recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2005

Definitely a keeper. I make this when I have company as my husband does not like seafood. I suggest using uncooked shrimp or not cooking the shrimp too long as the few times I have made it the shrimp was overdone. This recipe is good but different.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KWOODARD430

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2005

we loved this- the shrimp turned out super tender & full of flavor & the sauce was excellent. will definately make this again & again....

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

thenicelady6

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 7, 2005

GREAT IF YOU LIKE PASTA.... I AM MORE OF A RICE GIRL SO I DIDN'T CARE FOR THIS MUCH. MY BOYFRIEND LOVED TI THOUGH.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MattsGirl28

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 2, 2005

Outstanding!! We didn't think it was as rich as others mentioned. I added more tomatoes too and also increased the mushrooms, triple the amount suggested. I will be sure to serve this to guests soon. I may add the garlic some mentioned next time and will use a different pasta since we decided we didn't like the slender angel hair pasta.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GREG AND APRIL JONES

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2005

I made this for the first time for Valentine day a week after my wedding it's been the dish my husbands asks for on any special occassion. Only changes I make are basil instead of parsley, baby portabellas and sometimes I switch up the pasta. Great recipe!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

WIESENECK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 8, 2005

eeh..not my favorite. It is sweet and kind of different and maybe thats why I didnt like it as much as some dishes. The champagne idea was cool and it gave me yet another reason to drink it! If you like sweet cream sauces you will like this recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

REDROSE6224

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Natomas, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2005

This would have been better if I wouldn't have cooked my shrimp as long. I guess my shrimp were on the small side. I'll probably make again, though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BMTZTA1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 2, 2005

This was really good, but not really worth the effort to make often. Also expensive.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DRJWJ

Cooking Level: Beginning

Home Town: Tupelo, Mississippi, USA

Living In: Mobile, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2005

I thought the dish was a bit too sweet. I also didn't have enough sauce to coat the pasta well. I may have cooked off too much of the champagne though. If you like sweet dishes, you'll enough this.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BROOKEW

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2005

Disappointing...I would not fix this again. It was blah and very sweet. I really was looking forward to it too because so many others had liked it. It needed something, but I don't know what. Weird recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Wootsie222

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2005

YUM-MY! This recipe is great! Tastes like something you would get at a nice italian restaurant. Didn't have shallots so used sweet onion and 3 cloves of garlic. Took another reviewers advice and sauteed onion/garlic with mushrooms. Used a Brut champagne. Was excellent! Will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MONKEYHANGTIME

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 27, 2005

This was very good. I made it with scallops instead of shrimp and used a can of drained diced tomatoes instead of fresh. The canned tomatoes worked out fine (fresh would probably have been better, I know...but canned was all I had) - I just had to cook it a bit longer to reduce the liquid down than the recipe called for. Very nice meal, would be good for a special occassion.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BUBBASMOMMY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 13, 2005

Very very delicious. Two things to watch out for 1. The champagne caught fire when I put it in the frying pan causing the fire alarm to go off! Be careful! 2. You should eat this right away... don't wait even a minute because it cools off quick. Better yet, serve it on a heated plate.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JGIRL1010

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2005

We loved this recipe! My husband called me from work the next day while eating the leftovers to tell me again how good this was. I used white wine in place of champagne and about 3/4 can diced tomato (drained) instead of fresh. Left out the mushrooms and added a sprinkle of garlic powder. Also used light cream instead of heavy,since that's all I had but it thickened up just fine. This was fairly simple to make and extremely good. Thanks for sharing this great recipe. Will be used often at our house.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MOMMY2TRIS

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2005

Fantastic. Even my 15 yearold devoured the sauce (she won't eat shrimp, of course, she's a teenager. Pretty darned good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

martinpdavies

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 14, 2005

Very yummy. Made this for the first time for a party of 11. They all liked it. I used chardonney and followed the recipe. Good idea to have everything sliced and measured. The following night had a party of 8 and used linguine pasta instead and I liked that even more. I bought Costco frozen raw tail-on shrimp and it was perfect (make sure to rinse the shrimp). No need for garlic. It was tasty enough. Make sure to add fresh parmesan cheese, salt and a little pepper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SDMOMOF2

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2005

garlic helps add much needed flavor

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHAGADELIC007

Cooking Level: Expert

Home Town: Arlington, Texas, USA

Living In: Thousand Oaks, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2005

I added scallops to this recipe and it really turned out very well. I served it for a small dinner party (4 people) and it was the perfect amount. My only complaint would be that it was very, very very rich. I think it would be better as a primi or starter plate than as a main dish. The champagne lent a nice flavour but I think it would be as good with wine or even vodka. I served the leftover champagne to our friends as they arrived and kept what I needed for the recipe. Your friends will be impressed!

Was this review helpful? [ YES ]
0 users found this review helpful